• 5-7 chicken thighs (halal) 

  • 1 tbsp. garlic, minced
  • Gravymaster sauce, enough to coat the chicken
  • 1/2 tsp. (each) onion powder, black pepper, adobo, paprika, cayenne pepper + garlic salt 
  • 1 tsp. (each) garlic powder + thyme
  • 1 white onion, chopped
  • 1 green bell pepper, chopped 
  • 1 red bell pepper, chopped
  • 1/2 orange bell pepper, chopped
  • 1/4 cup of olive oil
  • 3/4 cup of broth

      TO DO

        1. In a bowl, mix all the seasonings and browning sauce. Add the chicken and coat evenly. Cover and marinate for at least 2 hours, ideally overnight. 
        2. Heat oil in your Always Pan over medium, add veggies and cook until soft. 
        3. Add the chicken — including any sauce from the bowl — and brown both sides, about 10-15 minutes total. 
        4. Pour the broth in, bring it to a boil, then lower the heat to a simmer. Cover with lid and let cook for 30 minutes. 
        5. Stir, taste, and add more broth or seasoning as needed. 
        6. Cook for another 15-20 minutes without the lid, allowing the sauce to thicken and the meat fall off the bones. 
        7. Serve with rice + enjoy!

        Tahirah uses the Always Pan in Spice

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